I made toast. I don't have butter. That is all.

Maybe try it with olive oil? Dunno, just thinkin' out loud here.

Try Dave's whole grain.
It's pretty ok w/o butter.

https://www.daveskillerbread.com/

Just don't use it for French toast or toasted cheese.

This message has been edited. Last edited by: bendable,

P-Nut, P-Nut Butter, Jelly....

Reminds me of a song that Sting wrote. “English Man in New York” where he sings that he likes his toast toasted on one side only. Toasted on one side sounds weird but no butter... Time to get the peanut butter out. Crazy Dave’s Bread is about all I use but have to have butter.

Butter is preferred, but cream cheese is acceptable.

I stock up when the store has a BOGO sale, and I try to keep a minimum of two one-pound packages of butter in the freezer.

If you have an Avocado then you can have Avocado Toast. It's good stuff.

I've been known to cook some bacon and use some of the leftover bacon grease on the toast. That's even better.
.

Prefer butter for proper toast - crispy, well browned outside, soft inside.

Next butter & honey (acacia)

Next butter & marmalade

Next mascarpone

Finally evoo

Toast with Bacon only is quite wonderful!

Funny thing, this came across twitter last night about toast.

https://x.com/elonmusk/status/...553548806467804?s=20

Ain't you got no bacon fat in your fridge?

Yeah, good toast with Kerrygold Irish butter is fit for a king.

For me, it’s the butter on the toast that makes life worth living.

Grocery store “American” butter isn’t worth putting on toast. Butter that is fermented (read “cultured”), salted with higher fat content is what you really want.

I have a lot of issues with the French, but they do make outstanding butter, especially in Normandy. Beurre de Isigny St. Mere is as addictive as crack. Makes most butters taste like soft plastic. Other countries make decent butter as well. Iceland, Belgium, Finland. I love Ireland, but their butter is closer to the ubiquitous grocery store butter mentioned above.

There are decent American butters, Vermont Creamery comes to mind. Vermont butter moves the needle, but French butter buries it.

One made up word for your situation: Hagelslag

Honey..the condiment..not you

The British eat beans on toast, and your name is Beancoker so...

quote:

Originally posted by Beancooker:
I made toast. I don't have butter. That is all.

Whot? No Vegemite?

Oh, no left over bacon grease? Growing up, mom would always save the bacon grease in a jar. We would be given toast with the bacon grease smeared on, it was delicious! I particularly liked when some of the browned part was on it, yum. And we were all skinny kids.

quote:

Originally posted by Beancooker:
I made toast. I don't have butter. That is all.

PB
Cream cheese
Jam

All work in a pinch to lube it up

It depends on the bread. I can eat "dry" sourdough or Italian Rosemary Olive Oil bread just fine. Plain bread...not so much.

When I was doing a lot of Mexico flying at Express, there was one overnight that would give us a "breakfast bag" for our VERY early departure the next morning. I remember there being a toast "sandwich" with strawberry jam/jelly and cream cheese. It was tasty...